Egg Yolk Pastry

To prepare the water dough, combine 150g All-purpose flour, 50g Lard, Granulated sugar, and 60g Water in a mixing bowl. Knead until a smooth, elastic dough forms. Cover and let the water dough rest for 30 minutes.

To prepare the oil dough, combine 100g All-purpose flour and 50g Lard in a separate bowl. Mix until a soft, pliable dough forms. Cover and let the oil dough rest for 30 minutes.

Divide the water dough into 8 equal portions. Divide the oil dough into 8 equal portions.